Spicy Leek Soup

A recipe from John:
last leek
Springing a Leek
It’s the end of May and spring is well in hand although today is wet and cold. This grizzled old veteran of a leek was the last man standing from a field of 100 planted out last summer – let’s say he was the Centurion. He was harvested just before he could bolt and push out a woody flower stalk.
For today’s cold weather I wanted a variation on the usual leek and potato soup so I spiced this up with Cumin, Garam Marsala and a little hot Cayenne Pepper. I was aiming for something with lots of flavour and a bit of a kick, but not too curry-like. As I was planning to use the blender, I included all of the green leaves of the leek which gave the final dish a deep, mellow green colour.
  • One big old leek
  • Three fat cloves of garlic
  • One medium onion and/or a couple of shallots
  • Two small potatoes
  • Two small chillies
  • 1 tsp ground cumin
  • 1 tsp garam marsala
  • 1 tsp cayenne chilli powder
  • 1 tsp of dried coriander leaf
  • Salt, pepper, dash of Worcester Sauce
  • 2 tbsp vegetable oil
  • 1 litre of vegetable stock
  1. Fry the garlic and onions for 5 minutes in a large frying pan, then add the (diced) potato and continue to fry for a few more minutes.
  2. Add all the leek (fairly well chopped down) to the frying pan and allow to reduce for a few minutes.
  3. Then add in the spice mix and allow this to coat the vegetables in the frying pan.
  4. Place the vegetable stock in a large pan and add in the ingredients from the frying pan.
  5. Simmer the whole lot gently for around 30 to 40 minutes.
  6. Then use a hand blender to smooth the mixture.
  7. Check the taste and add additional seasoning if needed, or some water if the texture is too thick.
  8. Finally, garnish with finely chopped fresh chilli and serve – this should make four good portions.

Spicy leek soup


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